JOHANNAH'S LAMB CURRY
Ingredients
500g lamb, diced
1 onion, diced
2 cloves garlic, crushed
2 tablespoons of Burtons Lane Curry Paste
1 tin chopped tomatoes
1 tin coconut milk
500ml stock
Handful of sultanas
500g roast sweet potatoes
1/2 teaspoon chilli powder
Method
In a large fry pan on medium heat brown the lamb add onion and garlic and sauté. Add 2 tablespoons of Curry Paste and fry for a minute or two.
Transfer to a large baking dish and add tomatoes, coconut milk, stock and sultanas.
Cover and cook slowly in the oven for 2-3 hours at 180C, checking occasionally. For the last half an hour leave the lid off to allow to thicken.
Add the sweet potatoes and chilli powder (optional). Serve on basmati rice and/or with lots of steamed green vegetables.
CURRIED CARROT & CASHEW SOUP
Ingredients
1 cup raw cashew nuts
1-2 tablespoons of olive oil
1 large brown onion, finely chopped
2 tablespoons Burtons Lane Curry Paste
5 large carrots (approx. 500grams) sliced
1 litre vegetable stock
Method
Preheat oven to 175C, toast the cashew nuts until golden. About 5 minutes. Allow to cool. Heat olive oil in a large saucepan, add the onion and sauté on medium heat until soft. Stir through the Curry Paste and fry for another
2 minutes. Add the carrots and stock. Bring to the boil and then simmer for 15-20 minutes or until carrots are cooked.
Place cashews in food processor and process until finely ground. Add the carrot and onion mixture and blend until smooth. Adding extra water to reach desired consistency. (Alternatively add cashew nuts to the saucepan and blend with a stick blender) Return to saucepan and reheat before serving.
Serve with basil pesto and or garlic dip.
ROAST VEGETABLES
Ingredients
Selection of veggies e.g. potato, pumpkin, sweet potato, carrot and beetroot
2 teaspoons of Burtons Lane Curry Paste
Olive oil
Salt and pepper
Method
Peel and cut vegetables to desired size. Place in a bowl and drizzle with olive oil. Add Curry Paste, salt and pepper. Mix until all veggies are evenly covered.
Place on baking tray and bake in oven at 180C for approximately 45 mins or until tender.
Serve as a side dish, or place some baby spinach in a bowl, add veggies and sprinkle with walnuts for a yummy lunch.
ROAST PUMPKIN, FETA & WALNUT DIP
Ingredients
400g pumpkin diced
1/2 brown onion cut into wedges
3 Tbs Olive Oil
1 Tbs Burtons Lane Curry Paste
100g Danish Feta
1/2 cup walnuts
Method
Place pumpkin and onion in a bowl and drizzle with olive oil. Stir through the curry paste until pumpkin is covered.
Bake in oven at 180C until tender (approx 40 minutes). Remove from oven and allow to cool.
Place in food processor along with feta & walnuts and blend. Add water until desired consistency is reached.
Eat with veggie sticks or your favourite biscuits
